Crunchy Pumpkin Spice Granola Recipe
Introduction
This Crunchy Pumpkin Spice Granola is a perfect blend of warm fall spices and wholesome ingredients. It offers a satisfying crunch with a hint of pumpkin flavor, making it a cozy addition to your breakfast or snack routine.
Ingredients
- 3 and 3/4 cups (319g) old-fashioned whole rolled oats
- 2/3 cup (85g) unsweetened shredded coconut (leave out if desired)
- 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
- 1 cup (125g) halved or chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/8 teaspoon salt
- 2 large egg whites, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
- 1/2 cup (115g) pumpkin puree
- 1/2 cup (120ml) pure maple syrup
- 3 tablespoons (38g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup (95g) dried cranberries
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper and set them aside.
- Step 2: In a large bowl, combine the oats, shredded coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt. Stir well to mix all the dry ingredients evenly.
- Step 3: In a medium bowl, whisk the egg whites for about 1 minute until slightly frothy. Add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Step 4: Pour the wet mixture over the dry ingredients and stir until everything is thoroughly moistened.
- Step 5: Spread the granola mixture evenly onto the prepared baking sheets. Bake each sheet for 40 minutes, stirring every 10 to 15 minutes to prevent burning and ensure even cooking.
- Step 6: Once baked, let the granola cool on the baking sheets for about 20 minutes. It will become crunchier as it cools. After cooling, transfer the granola to a large bowl and stir in the dried cranberries.
Tips & Variations
- For a nut-free version, replace the pecans with additional seeds like sunflower or more pepitas.
- Try adding a teaspoon of ground nutmeg or ginger for extra spice depth.
- Use roasted pepitas for a richer flavor, or raw for a milder taste.
- If you prefer a sweeter granola, increase the brown sugar by a tablespoon or two.
Storage
Store the granola in an airtight container at room temperature for up to 3 weeks. Because of the pumpkin puree, the granola may lose some crunch over time. To refresh, you can warm it briefly in the oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this granola without egg whites?
Egg whites help bind the granola and create clusters, but you can substitute with aquafaba or a flax egg if you need a vegan option. Keep in mind texture and baking times may vary.
Is canned pumpkin puree the same as fresh pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly here and is more convenient. Just use plain pumpkin puree without added sugars or spices for best results.
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Crunchy Pumpkin Spice Granola Recipe
- Total Time: 55 minutes
- Yield: About 8 cups 1x
- Diet: Vegetarian
Description
This Crunchy Pumpkin Spice Granola is a perfect fall treat, combining whole rolled oats, pumpkin puree, warm spices, and crunchy nuts and seeds. Sweetened naturally with maple syrup and brown sugar, it offers a deliciously wholesome breakfast or snack option that’s both vegan-friendly and packed with autumnal flavors.
Ingredients
Dry Ingredients
- 3 and 3/4 cups (319g) old-fashioned whole rolled oats
- 2/3 cup (85g) unsweetened shredded coconut (optional)
- 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
- 1 cup (125g) halved or chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Wet Ingredients
- 2 large egg whites, at room temperature
- 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
- 1/2 cup (115g) pumpkin puree
- 1/2 cup (120ml) pure maple syrup
- 3 tablespoons (38g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
Finishing Ingredient
- 2/3 cup (95g) dried cranberries
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, shredded coconut, pepitas, chopped pecans, cinnamon, pumpkin pie spice, and salt. Stir well until all the dry ingredients are evenly distributed.
- Prepare Wet Mixture: In a medium bowl, whisk the egg whites for about one minute until slightly frothy. Then add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract. Whisk everything until smooth and fully combined.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Stir thoroughly until all the dry ingredients are moistened and the mixture is uniform.
- Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheets in a thin layer. Bake each sheet for 40 minutes, stirring the granola every 10–15 minutes to ensure even cooking and prevent burning.
- Cool and Add Dried Fruit: Once baking is complete, let the granola cool on the baking sheets for about 20 minutes. It will become crunchier as it cools. Transfer to a large bowl and fold in the dried cranberries.
- Store: Store the granola in an airtight container at room temperature for up to 3 weeks. Keep in mind that the granola may lose some crunch over time due to the moisture from the pumpkin.
Notes
- If you prefer, leave out the shredded coconut for a nut and seed-focused granola.
- Use raw or roasted pepitas according to your taste preference.
- Stirring the granola regularly during baking prevents burning and ensures even toasting.
- Ensure egg whites are at room temperature to whip properly.
- Storing in an airtight container helps maintain freshness but granola may soften after a few weeks due to pumpkin moisture.
- For a nut-free version, substitute pecans with additional seeds, like sunflower or more pepitas.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice granola, homemade granola, crunchy granola recipe, fall breakfast, pumpkin granola, healthy granola snack
